Chicken Noodle Soup

Nothing hits the spot like this tried-and-true soup with noodles and chicken stewed in a savory broth of chopped celery, onion and parsnip.

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Cal/Serv:
197

Yields:
6

Prep Time:
0
hours
15
mins

Total Time:
0
hours
50
mins

Ingredients

6
c.
chicken broth

1
lb.
boneless, skinless chicken thighs

1
c.
each chopped celery and onion

1
c.
baby carrots

1
large Parsnip

1
tsp.
minced garlic

1
bay leaf

1/4
tsp.
Pepper

2
c.
uncooked medium egg noodles

1/4
c.
snipped fresh dill

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Directions

Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.

Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.

Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

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